Aam 

Mango

Achar

Pickle

Adrak

Ginger

Ajwain

Carom

Aloo

Potato

Amchur

Mango powder

Atta

Whole wheat flour

Badam

Almond

Baingan

Eggplant / Bringal / Aubergine

Bandh Gobi

Cabbage

Basmati

Type of fragrant long grain rice

Besan

Chickpea flour

Bhaji

Dry vegetable dish

Bhajia

Something which is dipped in besan (chickpea flour) and deep fried

Bharta

Mashed

Bhindi

Okra, ladyfinger

Bhuna

Dry roasted

Biryani

Rice dish baked with meat or vegetables

Boondi

Used in yogurt to make a variation of raitas

Burfi

Indian sweet

Chana

Type of legume, can be white, black or green in color

Chapati

Whole wheat griddle cooked Indian bread, resembling a tortilla

Chawal

Rice

Chilgoze 

Pine nuts

Chutney

Condiment to many different Indian snacks and dishes, many different varieties can be made

Daal

Pulses or legumes which have been split into two

Dahi

Yogurt

Dalchini

Cinnamon

Degi Mirch

Paprika

Dhaniya

Coriander

Dhaniya pattaD

Coriander leaves

Doroo

Celery

Dosa

South Indian pancake made primarily from rice and urad flour

Elaichi

Cardamom

Gajar

Carrot

Garam masala

Combination of ground spices

Ghee

Clarified butter

Gobi or Phoolgobi

Cauliflower

Gosht

Lamb or Goat

Gulab jamun

An Indian dessert

Gur

Jaggery

Haldi

Turmeric

Halwa

Indian Dessert

Hing

Asofoetida

Idli

Steamed patties, usually made from ground rice & urad daal

Imli

Tamarind – used as a souring agent

Jaifal

Nutmeg

Jalebi

An Indian dessert

Javatri

Mace

Javitri

Mace, similar flavor to nutmeg

Jeera

Cumin

Jinga

Prawns / shrimp

Kabuli chana

White Chickpeas

Kaddu kash

To grate

Kadhi

Yogurt soup

Kadi patta

Curry leaves

Kaju

Cashew nuts

Kala jeera

Black cumin seeds

Kala namak

Black salt

Kali Mirch

Black pepper, whole or powdered

Kalongi

Onion seeds / Nigella

Karela

Bitter gourd

Kathal

Jack fruit

Keema

Minced meat

Kesar

Saffron

Khaskhas

White poppy seeds

Kheer

Thick, creamy dessert

Kishmish

Raisins

Kofta

Deep-fried meat or vegetable balls cooked in curry

Kokum

A souring agent similar to tamarind

Korma

A very rich meat or vegetable dish cooked with lots of cream, nuts & saffron

Khoya

Reduced milk

Kulcha

Leavened bread

Kulfi

Indian ice cream

Lal Mirch

Red chili, whole or powdered

Lasan

Garlic

Lassi

Cold yogurt drink – can be sweet or salty

Lavang or Laung

Cloves

Lilva

Pigeon peas, the fresh whole version of toor daal

Macchi or Macchli

Fish

Makhani

A dish cooked in butter or ghee

Makki

Corn

Malai

Cream

Mamra

Puffed rice

Masala

General word for spices

Masoor

Lentil

Mattar

Green peas

Methi

Fenugreek

Mirch or Mirchi

Chili

Mithai

Sweetmeat

Mooli

Long white radish

Moong

Type of legume, can be whole or split  

Mulligatawny

A type of soup

Murgh

Chicken

Murungukai

Drumstick

Naan

Leavened bread traditionally baked in a tandoor, can be made in an oven 

Namak

Salt

Namkeen

Salty

Nariyal

Coconut

Nimboo

Lime

Pakoras

Something which is dipped in besan (chickpea flour) and deep fried

Palak

Spinach

Panch poran

A combination of five seeds (mustard, cumin, fenugreek, onion & fennel) used whole or as a powder

Paneer

Non-melting type of cheese

Papad

Thin, round baked or fried wafer — accompaniment to an Indian meal

Paratha

A griddle fried bread

Pista

Pistachio nut

Podina

Mint

Poha

Flattened rice

Pullao

Rice dish cooked with meat or vegetables

Puri

Deep fried unleavened bread

Pyaz

Onion

Rai

Mustard seeds

Raita

Beaten yogurt with various vegetables [ e.g. cucumber, tomatoes, onions] or boondi

Rajma

Kidney beans

Rasgulla

Indian dessert made with paneer in a light sugar syrup

Rasmalai

Indian dessert made with paneer in a thick cream sauce

Roti

Unleavened bread

Ruh gulab

Rosewater

Saag

Greens such as spinach or mustard leaves

Sambar

South Indian vegetable soup made with toor daal

Samosa

Deep fried triangles stuffed with meat or vegetables, served as appetizers

Sarson ka saag

Mustard leaves

Saunf

Fennel seeds

Seeng

Drumstick. A bean-like variety of marrow which looks exactly like a drumstick.

Soont

Dry ginger

Subzi

Vegetables

Tarka

Garnish, usually heated oil with spices such as mustard seeds and cumin seeds

Tej patta

Bay leaf

Til

Sesame seeds

Toor

Type of legume (also known as Arhar), one of the most commonly used daals all over

India

Tukmeria

Holy basil seeds, used in drinks such as falooda

Tulsi

Holy basil

Urad

A type of legume, primarily used to make Idli and Dosa

Vanaspati

Hydrogenated vegetable oil

Varak

Very thin and edible silver or gold foil, used to decorate Indian sweets

Source : showmethecurry.com